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Spicy Garbanzo Bean Soup

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Submitted by dinosaur54

YIELD

6 servings

PREP

60 min

COOK

4 hrs

READY

5 hrs

Ingredients

3 3
QUARTS QUARTS WATER *
1 1
EACH EACH ONIONS
coarsely chopped
2 2
EACH EACH POTATOES
scrubbed and diced
28 809.2
OUNCES ML/G TOMATOES, CANNED
whole, chopped, with liquid
½ 118
CUP ML PARSLEY LEAVES
chopped fresh
1 5
TEASPOON ML TURMERIC
ground
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
½ 2.5
TEASPOON ML GINGER
ground
0.6
TEASPOON ML SAFFRON THREADS
powdered *
1 1
DASH DASH CAYENNE PEPPER *
¼ 59
CUP ML LEMON JUICE
fresh
¼ 59
CUP ML CILANTRO
fresh

Directions

Place the beans and water in a large soup pot.

Bring to a boil, turn off the heat and let rest for 1 hour.

Add the onion, bring to a boil again, cover and cook over medium heat for 3 hours.

Add the remaining ingredients except lemon juice and cilantro.

Cook for 1 more hour.

Stir in the lemon juice and cilantro just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 405g (14.3 oz)
Amount per Serving
Calories 199 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 491mg 20%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 14g
Vitamin A 18% Vitamin C 79%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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